Buttermilk Pancakes and Honey Roasted Figs
with Greek Yoghurt and Pistachio Sauce | Serves 2
- Nuts
- Milk
- Egg
- Cereals containing gluten
- May contain traces of allergens
- Sulphites
- Sesame
- Nuts
- Peanut
Add some sweetness to brunch time with our Buttermilk Pancakes and Honey Roasted figs. We’ve combined our fluffy pancakes with sticky roast figs and honey and given them a touch of creamy decadence with a dollop of Greek honey yoghurt. Pile them high, pair with your favourite drink (hint: We think they go perfectly with a pot of tea) and indulge!
Ingredients
4
Figs
25
Pistachios
(Contains: Nuts May be present: Sulphites, Sesame, Nuts, Peanut)
30
Honey
225
Greek Style Natural Yoghurt
(Contains: Milk)
40
Fig Jam
8
Pancakes
(Contains: Milk, Egg, Cereals containing gluten)
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 200°C. Quarter the figs lengthways. Remove and discard the shells from the pistachios and finely chop.
In a small bowl combine the figs with half of the honey. Mix well and lay out in a single layer on a lined baking tray. Bake on the top shelf of your oven until the figs star to caramelise. 9-10 mins.
Meanwhile, Pop the Greek yogurt and fig jam into another small bowl and mix well to combine. Set aside.
Whilst the figs finish baking have a tidy up and make yourself a cuppa!
Once the figs have 3 mins left, pop the pancakes in the oven to warm through, 2-3 mins.
Spread the fig yogurt mixture evenly on all of the pancakes. Stack them 3 high on each of your plates and top with a few pieces of roasted fig. Serve the remaining figs alongside. Sprinkle over the chopped pistachios and drizzle on the remaining honey. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The fig yoghurt and honey combination works well together, though some found the fig jam quite sharp against the Greek yoghurt and felt more honey would help balance the sweetness.
- Ease of prep: This is a straightforward dish to put together, with most of the effort going into roasting the figs and assembling the stacks.
- Suggestions: Spread the yoghurt mixture only over the top of the stack rather than between each layer, as it can soak in and make the pancakes stodgy; adding extra honey or fig jam helps if the yoghurt tastes too sharp. Some found that sticking to three pancakes per stack, rather than four, gave a better result.
- Portions: The dish is quite filling, and some found it generous enough to serve three or even more if portions are kept smaller.
- Next-day meals: Leftover pancakes freeze well for another day.
